Berry Victoria sponge

(23 ratings)
Berry Victoria Sponge
Berry Victoria Sponge
  • Serves: 10

  • Prep time:

  • Cooking time:

    (may need 10 mins extra)
  • Total time:

  • Skill level: Bit of effort

  • Costs: Mid-price

This summery alternative to the classic Victoria sponge will look great on any picnic table or buffet table and is the perfect afternoon tea treat. This recipe serves 10 people and will take around 30 mins to prepare and bake. This recipe uses fresh, summer berries but if you're making in the winter months you could opt for winter favourites instead like plums, gooseberries or blackberries. Dust your Victoria sponge with icing sugar before serving. If you have any fruits leftover, serve with a slice or two of the sponge cake. Don't forget the drizzle of single cream!


For the cake:

  • 225g (8oz) butter, softened
  • 225g (8oz) caster sugar
  • 4 medium eggs, beaten
  • 225g (8oz) self-raising flour

For the butter icing:

  • 140g (5oz) butter, softened
  • 280g (10oz) icing sugar, sifted
  • 1-2tbsp milk
  • 2 drops vanilla extract

To finish:

  • 4tbsp strawberry jam
  • 250g berry compote
  • Icing sugar for dusting
  • Fresh summer berries, to decorate

Top tip: To get the right consistency for your icing, add more icing sugar to thicken or milk to make it runnier.


  1. Preheat the oven to 190C (375F, gas mark 5). Grease and baseline two 20.5cm (8in) sandwich tins. Beat the butter and sugar until pale and light. Gradually beat in the eggs.
  2. Sift the flour over the cake batter and fold in gently. Divide the mixture evenly between the tins and level with a knife. Bake in the oven for 20-30 mins or until well risen, firm to the touch and shrinking away from the sides of the tin. Turn out and leave to cool on a wire rack.
  3. Cut each cake in half horizontally. Make the butter icing by beating the butter in a large bowl until soft. Add half the icing sugar and beat until smooth, then add the remaining icing sugar with 1tbsp milk and the vanilla extract. Beat until creamy. Add icing sugar to thicken or milk to make runnier, as necessary. Sandwich the cake halves together with the butter icing (so you still have two separate cakes) and berry compote.
  4. Place one of the cakes on a plate, spread with the jam and set the other cake on top. Dust with icing sugar and decorate with fresh summer berries.

Fancy making a classic Victoria sponge? Try our easy Victoria sponge recipe

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